8 Minute Chili
Everyone’s got a favorite chili recipe, but this one is soon to become your favorite and takes less than 10 minutes to prepare. And, it’s detox-friendly! Serve it with corn chips and alongside a gigantic green salad for the total package.
Course
Batch Cook Meal
,
Soups and Stews
Cuisine
Gluten-Free
,
Vegan
Servings
Prep Time
7
1-cup servings
8
minutes
Servings
Prep Time
7
1-cup servings
8
minutes
Ingredients
2
tsp
olive oil
1
onion
diced
2
garlic cloves
chopped
2
tbsp
chili powder
1
tsp
cumin
1
(28-oz) can
diced tomatoes
1
green bell pepper
chopped
1
15-oz can
kidney beans
drained and rinsed
1
15-oz can
black beans
drained and rinsed
2
cups
corn
frozen or canned, drained
1
lime (optional)
juice
Dash
hot sauce (optional)
1/2
bunch
cilantro (optional)
chopped, fresh, for garnish
1
avocado (optional)
chunks, for garnish
Instructions
In a large soup pot over medium-high heat, sauté onion, garlic, chili powder, and cumin in oil until onion is translucent, about 3 minutes.
Turn heat to high and add tomatoes, pepper, beans, and corn; continue to cook, covered, until heated through, about 3 more minutes.
Squeeze lime over chili and top with hot sauce, fresh cilantro, or avocado chunks if desired.
Store leftovers in the fridge for up to 5 days or as individual servings in the freezer for up to 2 months.
Recipe Notes
Nutrition Facts
8 Minute Chili
Amount Per Serving
Calories
228
Calories from Fat 54
% Daily Value*
Total Fat
6g
9%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol
0mg
0%
Sodium
561mg
23%
Potassium
769mg
22%
Total Carbohydrates
38g
13%
Dietary Fiber 11g
44%
Sugars 6g
Protein
10g
20%
Vitamin A
36%
Vitamin C
65%
Calcium
26%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.